Whether you’re feeling under the weather or you just want a super nutrient dense meal, you can’t go past this delicious slow cooker chicken soup.
This is my go-to recipe for when I feel like I need an infusion of nutrients (great recipe for postpartum mums!). Soups are easy to digest so your body can absorb the nutrients more readily and rest your digestive system.
Using the whole chicken you get the added benefits of ‘bone broth’ where the nutrients from the bones soak into the broth (and into your belly).
Use the remaining bones to create a rich bone broth that you can enjoy for the rest of the week or use as bases in your other dinners.
I add rice noodles to this chicken soup for a couple minutes before serving and it is delicious! *also a great way to get fussy kids to have bone broth – noodles make everything funner…
Slow Cooker Chicken Noodle Soup (Gluten Dairy Free)
Ingredients
- 2 Stalks of Celery
- 2 Large Carrots
- 2 Cups of Pumpkin
- 2 Brown Potatoes
- 1 onion
- 3 cloves garlic minced
- 4-6 stems and leaves of Kale
- Small bunch of parsley or coriander optional
- 1 whole organic chicken
- 3 TBS Nutraorganics bone broth powder optional
- 50-100 g Vermicelli Rice noodles
- Water
- Salt and Pepper to serve
Instructions
- Dice onion and celery and roughly chop all veggies except kale into 1-2inch pieces, then add to slow cooker with herbs and optional bone broth powder.
- Rinse Chicken and place on top of veggies then pour water in until just nearly covering the chicken.
- Add whole stems of kale and parsley (uncut).
- Cook on low setting for 8 hours or high setting for minimum 4 hours
- When ready, remove kale and parsley or coriander and discard.
- Remove chicken, place on cutting board and take as much chicken off as possible, setting remaining bones aside for bone broth. Shred the chicken and return to slow cooker. Season with salt.
- Optional: Before serving add 50-100g of rice noodles, let soften for a couple minutes then serve.